These are very tasty chicken strips. I use to only add black pepper to my baking mix, but my husbands grandmother said she always added chili powder for extra flavor to her strips. I am not a fan of hot or spicy so I was concerned it would be to wild for my taste buds! I was brave and tried it and I loved them! They are not spicy or hot at all; just the right amount to give a nice flavorful taste! Of course, this recipe can be made gluten free or not. Just depends on the baking mix you choose to use.
2 lbs of chicken strips
2 cups Gluten Free baking mix (I prefer Pamela’s)
1 cup milk or non-dairy milk
2 tbsp chili powder
2 tbsp black pepper
1. Heat oil in frying pan on Medium-High
2.Combine Baking Mix, chili powder and black pepper in shallow bowl. Combine milk and eggs in a separate shallow bowl, stirring with a whisk.
3.First dip strips in flour mix coat completely. Dip in egg mixture; then dredge again in flour mix coating completely.
4. Fry strips about 5-7 minutes per side or until golden brown.
5. Make sure cooked thoroughly. If more cooking is needed you may want to cook on a cookie sheet in oven for 5-10 minutes at 350°. You do not want to cook in frying oil because you may burn crust.
6. Remove from oil and drain on paper towel.
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